Healthy & Special Diets > High-Fiber Recipes > High-Fiber Dinners > Baked Sweet Potatoes with Toppings

Loaded Baked Sweet Potatoes with Black Beans and Salsa

These loaded baked sweet potatoes are packed with fiber, protein, and flavor! A healthy and satisfying dinner option, perfect for busy weeknights.

Prep Time
15 minutes
Cook Time
45-60 minutes
Servings
2
Ingredients
  • 2 large Sweet Potatoes
  • 1 can (15 oz), drained and rinsed Black Beans
  • 1 cup Salsa
  • 1 medium, diced Avocado
  • 1/4 cup Plain Greek Yogurt or Sour Cream (optional)
  • 2 tablespoons, chopped Cilantro
  • 1 tablespoon Lime Juice
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Cumin
  • To taste Salt and Pepper

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes. Prick them several times with a fork. Rub the sweet potatoes with olive oil and sprinkle with salt and pepper. Place them on a baking sheet.

Bake the Sweet Potatoes

Bake for 45-60 minutes, or until the sweet potatoes are soft and easily pierced with a fork. Baking time will vary depending on the size of your sweet potatoes.

Prepare the Black Beans

While the sweet potatoes are baking, prepare the black beans. In a small bowl, combine the drained and rinsed black beans with chili powder, cumin, lime juice, salt, and pepper. Mix well.

Assemble the Loaded Sweet Potatoes

Once the sweet potatoes are cooked, remove them from the oven. Slice them open lengthwise. Fluff the inside with a fork. Top each sweet potato with the seasoned black beans, salsa, diced avocado, and a dollop of plain Greek yogurt or sour cream (if using). Garnish with chopped cilantro.

Nutrition Facts Estimated per serving

Note: Nutrition information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: ~450-550
Fiber: ~15-20g
Protein: ~15-20g
Fat: ~15-20g

Other Important Considerations for Nutrition

To increase the fiber content further, consider adding flax seeds or chia seeds as a topping. For a lower-fat option, skip the sour cream or Greek yogurt, or use a fat-free version. You can also adjust the amount of avocado to control the fat content. This recipe is naturally gluten-free and can easily be made vegan by omitting the yogurt/sour cream.

← Lentil Salad with Roasted Vegetables and Lemon-Dijon Dressing Mediterranean Quinoa Salad with Chickpeas and Vegetables →

FAQ

  • Can I prepare the sweet potatoes in advance?

    Yes, you can bake the sweet potatoes ahead of time and store them in the refrigerator. Reheat them in the oven or microwave before adding the toppings.
  • Can I use different toppings?

    Absolutely! Feel free to customize the toppings to your liking. Some other great options include corn, bell peppers, shredded cheese, or a drizzle of hot sauce.